Pasta Salad with Walnut-Sage Pesto | Atrium Health Wake Forest Baptist

Ingredients

• 2 ½ cups. Butternut squash, peeled and cut into ½ inch cubes
• Cooking spray
• ½ tsp. salt, divided
• ½ cup parsley leaves
• 2 ½ tbs. walnuts, chopped
• 2 tbs. sage leaves
• 2 tbs. lemon juice
• 2 tbs. extra virgin olive oil
• 1 clove garlic
• 1/3 cup fat free, reduced sodium chicken broth
• 3 cups cooked pasta (about 6 ounces uncooked)
• 4 cups arugula
• ¼ cup shallots, thinly slice
• ½ tsp. black pepper